Spinach Ricotta-Stuffed Chicken Breasts
Spinach Ricotta-Stuffed Chicken Breasts
Photography by Matthew Kimura
This recipe makes 6 servings
- Portion size: 6
Ingredients
- 6 6chicken breastchicken breasts, (about 2-1/2 lbs/ 1.25 kg)
- 1 tbsp 1tbspbutter, melted Stuffing:
- 1 tbsp 1tbspbutter
- 1 1small onion, finely chopped
- 1 1small garlic clovegarlic cloves, minced
- 1-1/2 cups 1-1/2cupschopped fresh spinach
- 2 tbsp 2tbspchopped fresh parsley
- 1 tbsp 1tbspchopped fresh basil, (or 1/2 tsp/2 mL dried)
- 1/2 cup 1/2cupricotta cheese
- 1/2 cup 1/2cupmozzarella cheese, shredded
- 2 tbsp 2tbspParmesan cheese, grated
- 1 1egg yolkegg yolks
- 1/4 tsp 1/4tspsalt
- 1 pinch 1pinchnutmeg
- 1 pinch 1pinchpepper
Preparation
Preheat oven to 375°F (190°C).
Stuffing:
In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened. Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates. Let cool completely.
In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
Using sharp knife, bone chicken, leaving skin attached. Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side. Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly. Tuck ends of skin and meat underneath.
Place on greased rack in foil-lined pan. Brush with butter. Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.
